The beautiful colors aren’t the only thing to rave about in this Summer Orecchiette with Sausage and Peppers. It’s delicious too! And did we mention it comes together in less than 20 minutes? Winning!
I just can’t help myself. When I see beautiful colors like these at the farmer’s market or grocery store, it’s like Christmas morning. Sweet late summer peppers and basil? Um, yes. It’s time to get cooking, and there’s nothing better than Summer Orecchiette with Sausage and Peppers.
When you have amazing produce to highlight in a recipe, you don’t need much else. For this dish, Summer Orecchiette with Sausage and Peppers, we just need six.
Yup, with just six ingredients and less than 20 minutes this vibrant and delicious pasta dish is on the table. And I dare your kids not to like it as much as you do! Just maybe leave out the basil, ’cause you know how terrifying green can be! 😉
Summer Orecchiette with Sausage and Peppers
Bring a large pot of water to a boil and heavily salt it. Pour in the pasta and cook to al dente, according to package directions. Prior to draining, reserve 1/2 cup of the cooking liquid for saucing later on.
The beautiful colors aren’t the only thing to rave about in this Summer Orecchiette with Sausage and Peppers. It’s delicious too! And did we mention it comes together in less than 20 minutes? Winning!
Meanwhile, in a large skillet over medium high heat, brown the sausage. Once no longer pink and browned in spots, drain the sausage and set aside. No need to wipe out the skillet!
Return the same skillet and to the stovetop and add the one to two tablespoons of olive oil (just eyeball it!). Bring back to medium high heat and toss in the bell peppers. Saute for 4-5 minutes until softened, just slightly.
Return the sausage to the pan, along with the drained pasta. Toss to mix together, and add a light drizzle of olive oil and enough pasta liquid to make it just sauce enough. You decide what that is for you!
Pour the pasta into a large serving bowl and sprinkle on chopped basil and fresh Parmesan cheese.
Sit back and take in the compliments. It’s dinner time!
Summer Orecchiette with Sausage and Peppers
The beautiful colors aren't the only thing to rave about in this Summer Orecchiette with Sausage and Peppers. It's delicious too! And did we mention it comes together in less than 20 minutes? Winning!
Ingredients
- 1 lb. dried orecchiette pasta
- 1 lb. breakfast sausage (not in the links)
- 1 lb. small sweet bell peppers, seeds and stems removed then thinly sliced
- olive oil
- salt and pepper to taste
- Garnish: Parmesan cheese and fresh basil
Instructions
- Bring a large pot of water to a boil and heavily salt it. Pour in the pasta and cook to al dente, according to package directions. Prior to draining, reserve 1/2 cup of the cooking liquid for saucing later on.
- Meanwhile, in a large skillet over medium high heat, brown the sausage. Once no longer pink and browned in spots, drain the sausage and set aside. No need to wipe out the skillet!
- Return the same skillet and to the stovetop and add the one to two tablespoons of olive oil (just eyeball it!). Bring back to medium high heat and toss in the bell peppers. Saute for 4-5 minutes until softened, just slightly. Season with salt and pepper
- Return the sausage to the pan, along with the drained pasta. Toss to mix together, and add a light drizzle of olive oil and enough pasta liquid to make it just sauce enough. You decide what that is for you!
- Pour the pasta into a large serving bowl and sprinkle on chopped basil and fresh Parmesan cheese.
Not the right dish for you? Try our Easy One Pot Porcupine Meatballs or our Pork and Brussels Sprout Kabob Dinner!
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